Blueberry Muffin Bread
What’s better than blueberry muffins? Obviously not too much since they are pretty much the most popular type of muffin ever! It’s true…I googled it! Wiki Answers confirmed my previous statement! And really-what’s not to trust about a website that allows anyone and their dog to answer complete strangers questions!? Yeah, that’s what I thought 🙂
But nonetheless-Bluberry muffins are an American tradition! But sometimes I just don’t want to get out the muffin tins and liners…because in my kitchen they are in a whole nother cabinet that is too high for me to reach without going and getting a step-stool…and the step-stool is ALL the way in the garage… (see where this is headed?)
Lucky for you-this laziness is what created the amazing recipe for a loaf of bread I like to call -Blueberry Muffin Bread! …but if you’d rather-you can just call it, “That Amazing Bread that Kristen from the Blissful Baker Made and Now I Love Her More than Life Itself Bread” -ya know-whatever you feel like calling it…
No matter what you call it though-everyone you share it with will call it delicious! And call you amazing for making it! So let’s get down to business!
-6 ounces Greek yogurt (can be plain, vanilla, or blueberry)
-1/4 cup unsweetened applesauce
-1/4~1/3 cup milk (may vary depending on weather & flour used…)
-1/2 tsp. salt
-1/2 tsp. baking soda
-1 tsp. baking powder
-1/3 cup sugar (or any sugar substitute will work just fine)
-1 1/2 cups flour (can you any-even 100% whole wheat will turn out ok!)
-1 cup blueberries
1. Preheat oven to 350*, Cream all ingredients from yogurt down to sugar
2. Gently fold in flour only until everything is incorporated
3. Even more gently-fold in your blueberries*
4. Spray a loaf pan with cooking spray and then coat with flour
5. Pour bread batter (will be VERY thick) into pan
6. Bake for about 45 minutes (will vary)
-Loaf will be golden brown all over and you can always use the toothpick test! 🙂
Want to eat some with your eyes?!
Soooooo delicious with a smear of cream cheese! 🙂 Ahhhh-so this is what heaven tastes like!
*For blueberries that don’t bleed in your bread-freeze blueberries at least a few hours before baking bread, remove from freezer before adding to bread and toss with a little flour. This way they won’t sink to the bottom or bleed blue everywhere!